Chef’s Turkey Salad

(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, cut into 1-inch strips

teaspoons Creole, Cajun or Mexican seasonings

teaspoon minced fresh garlic

cups packed assorted torn salad greens

cup low-fat shredded Cheddar cheese

hard-cooked coarsely chopped egg whites

cup halved cherry tomatoes

cup yellow or red bell pepper, cut into strips

cup herb or garlic croutons

cup fat-free thousand island dressing

freshly ground black pepper, if desired

Toss turkey strips with seasoning and garlic.

Coat a large non-stick skillet with cooking spray.

Heat at medium-high. Add turkey strips.

Cook the turkey as specified on the package.

Always cook to well-done, 165ºF. as measured by a meat thermometer.

Transfer to a bowl; set aside to cool or refrigerate until serving time.

In a large bowl, add salad greens, cheese, hard-cooked egg whites, cherry tomatoes, bell pepper strips and croutons.

Add cooled turkey and dressing; toss well.

Arrange on 4 chilled serving plates; top with black pepper, if desired.